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Chipotle Chicken

This chipotle chicken recipe delivers juicy, smoky-sweet chicken, perfect for tacos, burrito bowls, or salads, achieved through a flavorful marinade that requires no special equipment.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 4 pieces chipotle peppers in adobo sauce plus 2 tablespoons of the sauce
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons honey substitute with maple syrup for less sweetness
  • 1 tablespoon cumin powder
  • 1 tablespoon dried oregano (Mexican oregano preferred)
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 limes Juice of 2 limes (approximately ¼ cup)
For the Chicken
  • 2 pounds boneless, skinless chicken thighs (can substitute with chicken breasts)
  • 2 tablespoons vegetable oil (for cooking)

Method
 

Preparation
  1. In a food processor or blender, combine chipotle peppers, adobo sauce, minced garlic, olive oil, honey, lime juice, cumin, oregano, smoked paprika, salt, and black pepper. Blend until smooth and thick.
  2. Place chicken thighs in a zip-top bag or dish, pour marinade over top, and massage to coat evenly. Refrigerate for at least 2 hours, preferably overnight.
  3. Remove chicken from the fridge 30 minutes before cooking to reach room temperature.
Cooking
  1. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side until caramelized and internal temperature reaches 165°F (74°C) for breasts or 170°F (77°C) for thighs.
  2. Transfer chicken to a cutting board and tent loosely with foil. Let rest 5-10 minutes.
  3. Slice against the grain and serve, garnishing with fresh cilantro and lime wedges.

Notes

For a milder version, use fewer chipotle peppers, or substitute half with roasted red bell peppers. Adjust cooking time for chicken breasts to avoid dryness.